Vegan Creme Brulee

• Vegetarian
• Gluten free

• Canned Goods

  • 1 14-ounce can Coconut milk, full-fat
  • 2 cups So delicious vanilla coconut milk beverage

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 2 tbsp Agar flakes
  • 2 tbsp Arrowroot starch
  • 1/4 cup Cane light brown sugar, organic raw
  • 2 tsp Vanilla extract

• Dairy

  • 3 tbsp Cashew butter

Found on godairyfree.org

Description

Ingredients

• 2 cups cold So Delicious Vanilla Coconut Milk Beverage, divided
• 2 tablespoons arrowroot starch (can sub another starch, if needed)
• 1 14-ounce can full fat coconut milk
• 3 tablespoons cashew butter
• ¼ cup organic raw cane light brown sugar
• ¼ cup maple syrup
• 2 teaspoons vanilla extract
• 2 tablespoons agar flakes (see notes in post above)

Directions

• In a small dish whisk the starch into ½ cup milk beverage.
• In a medium pot, whisk the remaining 1-1/2 cups milk beverage, coconut milk, cashew butter, brown sugar, maple syrup, vanilla, and agar. If desired, you can blend the ingredients with an immersion blender to remove all clumps, or whiz them in a blender.
• Turn the heat on to medium and continue whisking while bringing the mixture to nearly boiling.
• Slowly, whisk in the milk-starch mixture.
• Continue cooking while whisking for about 3 minutes being careful that the mixture doesn’t boil but stays very hot. It will thicken quickly.
• Pour the mixture into four crème brûlée dishes or ramekins, they will be quite full, and let chill in the refrigerator for at least 6 hours or overnight.
• Just before serving, remove the crème brulees from the refrigerator and let them stand for 5 to 10 minutes to warm up the dishes slightly.
• Sprinkle each with 1 to 2 teaspoons of sugar over tops and using a torch, melt the sugar to form a crispy layer on top. If you dont have a torch, position a rack on the top level in your oven. Turn the oven on to broil, and place the ramekins under the broiler for 2 minutes (this method may soften the crème brûlée a touch).